Wednesday, June 28, 2017

Homemade Twix Bars (Paleo, GF + Refined SF)

I'm still experimenting with various gluten-free and paleo-friendly flours so that my daughter can enjoy sweets too. Almond flour has a wonderfully nutty flavor that pairs really well with these Homemade Twix Bars.




Twix candy bars are a popular choice in my house, so when I saw this recipe for a Homemade Twix Bar I just had to make it.  Almond flour replaces the regular all-purpose flour in the base, almond butter and maple syrup make up the filling, and cocoa powder and coconut oil combine to complete the topping. These bars are Paleo, gluten free, and also have no refined sugars in them.




These definitely have the wow factor.  They are so easy to put together, and the combination of flavors works amazingly well together.  I will say that they do have a pronounced coconut flavor due to the coconut oil, but that was an added bonus in my opinion. The only issue I had with them was the fact that it was a hot day here and every time I tried to cut them into slices I ended up with chocolate all over my fingers, and of course it affected the photos too.  Next time the air-conditioning is going on full blast so that I can avoid a meltdown - of both me and the bars . One recommendation, if you have access to Rodelle Baking Cocoa use it.  It gives these bars an amazing deep chocolate taste, and you will swear it tastes like you chopped up a dark chocolate bar in the topping (no affiliation or sponsorship from Rodelle at all, just love their products and purchased it at Costco).






Homemade Twix Bars (Paleo & GF)
Printer Friendly Recipe

Ingredients
Shortbread Crust ~
  • 160g (1⅓ cups) coconut flour
  • large pinch (½ teaspoon) kosher salt
  • 90ml (6 tablespoons) pure maple syrup
  • 125ml (⅔ cup) coconut oil, at room temperature

Caramel Filling ~
  • 250g (1 cup) creamy almond butter
  • 180g (⅔ cup) pure maple syrup
  • 125ml (⅔ cup) coconut oil, at room temperature
  • 10ml (2 teaspoons) vanilla extract
  • large pinch (½ teaspoon) kosher salt

Chocolate Topping ~
  • 100ml (½ cup) coconut oil, at room temperature
  • 50g (½ cup cocoa) powder
  • 80ml (4 tablespoons) maple syrup
  • 5g (1 teaspoon) flaky sea salt

Preparation
Shortbread Crust ~
  1. Preheat the oven to 180℃ (350℉).
  2. Grease a 30cm x 21.5cm (12 x 8.5”) tart pan with coconut oil, if the pan does not have a removable bottom line it with parchment paper.
  3. Combine coconut flour and salt in a bowl, and whisk to combine
  4. Add the maple syrup and stir until fully combined and crumbly.
  5. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  6. Press the dough into the prepared pan.
  7. Bake for 9­-11 minutes, or until golden brown around the edges.
  8. Let cool completely.

Caramel Filling ~
  1. Combine all of the ingredients in a small saucepan.
  2. Heat on medium heat until all of the ingredients are melted and thoroughly combined.
  3. Pour over the crust and using an offset spatula spread in a smooth layer.
  4. Place in the refrigerator until set before topping with chocolate layer.

Chocolate Topping ~
  1. Add all of the ingredients to a bowl, and whisk until fully combined.
  2. Pour over the cooled caramel layer, smooth the top evenly, and sprinkle with flaky sea salt.
  3. Let cool until set.
  4. Slice into 5cm (2-inch) slices, or 16 squares.
  5. Keep stored in the refrigerator.




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